Sabrina Voswinkel

Sabrina Voswinkel

Sabrina Voswinkel
More ideas from Sabrina
For the crumble 35 g rolled oats  35 g wholemeal flour  20 g caster sugar  35 g butter   For the filling 400 g cooking apples, peeled, cored and quartered  50 g sugar, to sweeten  1 tablespoon water

For the crumble 35 g rolled oats 35 g wholemeal flour 20 g caster sugar 35 g butter For the filling 400 g cooking apples, peeled, cored and quartered 50 g sugar, to sweeten 1 tablespoon water

Savory Avocado Scones1.Mash avocado fairly smooth, combine flour, baking powder, salt with avocado and blend with a party cutter. Add milk, eggs cilantro and cheese (crumbled) 2.Roll the dough on a floured surface and cut into desired shape, about an inch thick. 3.Place on baking sheet, brush on egg wash (egg white mixed with 1 Tablespoon water) on tops of scones. Bake at 350 for about 20 minutes.

Savory Avocado Scones1.Mash avocado fairly smooth, combine flour, baking powder, salt with avocado and blend with a party cutter. Add milk, eggs cilantro and cheese (crumbled) 2.Roll the dough on a floured surface and cut into desired shape, about an inch thick. 3.Place on baking sheet, brush on egg wash (egg white mixed with 1 Tablespoon water) on tops of scones. Bake at 350 for about 20 minutes.